The Best Guacamole. Ever.

Last night, I had the pleasure of spending the evening with my good friends Julie and Matthew. They are a headed off to Belgium on a 6pm flight tonight for a few years of work and for their final night in the states, we decided to grab the best table in the house downtown at Rosa Mexicana. For those of you who have dined at this establishment (either here in DC or at another location), you know how damn delicious their guacamole tastes. I’m typically a queso-slurping chip-crunching person who tends to stuff my face with every last dribble of queso before barely being able to start on my main entree (always has and always will be a beef taco fan). Ole! But last night, I could have died for some of their crowd-pleasing gaucamole.

That is, until I realized I can make it at home. It’s an experience to have a server comes to your table with a cart full of fresh ingredients and prepare the guacamole in the traditional molcajete, a Mexican version of the mortar and pestle. But with the right ingredients and instructions, it can be yours tonight, wherever you are, right in your kitchen. Here’s the recipe!

rosa mexicana ingrediente

Rosa Mexicano’s Guacamole Dip
From Rosa Mexicano Recipes
Makes 4 servings

Chile Paste Ingredients
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon salt, or as needed
Squeeze of lime juice, optional (I added this for a little citrus zest)

Additional Ingredients
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas

Make the chile paste:  Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground.  Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit.  Twist the halves to separate them and flick out the pit with the tip of the knife.  Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand.  Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way.  Scoop the diced avocado flesh into the molcajete/bowl.  Repeat with the remaining avocado halves.

0 Responses to “The Best Guacamole. Ever.”

  1. Leave a Comment

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Just a Thought.

"A person should design the way he makes a living, around how he wishes to make a life" — Charlie Byrd

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 1,956 other followers

Need professional decorating help? Click on the MBD icon below.

Megan Blake Design

My Tweets.

Top Clicks

  • None

%d bloggers like this: